Beef goulash in fine coconut cream

Ingredients for 4 servings:

• 1.3 kg beef goulash
• 3 onions
• 3 garlic cloves
• 1 piece(s) ginger, thumb-sized
• 2 stalks of lemongrass
• 2 chili peppers
• Coriander powder
• turmeric
• cumin
• chili powder
• 2 cans coconut milk, unsweetened
• Soy sauce
• 1 half lemon(s)
• some sugar, brown
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions, garlic, and ginger and chop finely. Remove the tough outer leaves from the lemongrass (2 pieces are enough) and chop very finely. Deseed and finely dice the chilies. Heat a little oil in a casserole dish and fry the meat briefly and vigorously. Reduce the heat and stir in the onions, ginger, garlic, lemongrass, and chilies. When the onions are translucent, add about 1 tablespoon of coriander powder, 2 tablespoons of turmeric, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Cook for another 10 minutes. Then deglaze with about 3 tablespoons of soy sauce and the coconut milk, and simmer the meat, covered, over low heat for about 2 hours. When the meat is tender, season the sauce with salt or soy sauce, brown sugar, chili powder if desired, and lemon juice. Serve with rice.